What is smoke?

The characteristic properties of barbecue are obtained by smoke. But what is that really? Smoke from barbecue is an aerosol (mixture) of dust particles (ash, tar), tiny droplets of water and oil, as well as a host of volatile components released by the incomplete combustion of wood. It is those volatile components responsible for the aroma and flavor that are inseparable from smoking. They dissolve in the meat juices, penetrating into the flesh.

For food to cook nicely, smoke must be constantly refreshed. This is where the vents come into play again. The lower one provides oxygen and fresh supply, while the upper one regulates discharge. Thanks to the hermetically sealed lid, hot smoke circulates before escaping after cooling.

In Catholic circles, at the time of the election of a new pope, people are happy when white smoke rises from the Sistine Chapel, because that means the conclave has appointed a new pope by a two-thirds majority. For the grill master, it is a signal that his barbecue fire is lacking oxygen. That can still be resolved. Black smoke should worry him more, because then something is burning. As long as a barely visible string of pale blue smoke escapes his barbecue he will be a happy man. After all, this is how it should be.

This is also the right time to clarify the difference between smoke and steam. When you start heating something that is moist, vaporous clouds are released in the process. This is called steam, and you have nothing in the form of taste or smell because steam is nothing but water that has passed from liquid to volatile state. It is a Monkey’s bread and butter that you have to soak wood chips first. Soaking wet wood chips on the barbecue are going to evaporate the excess moisture before they can do their actual job of smoking. So it only slows things down.